EP2068084A2 - Method of convenience cooking a food dish and cooking device for this - Google Patents

Abstract

The method involves providing food in a cooking chamber of a cooking equipment with a heating device and/or a humidification device and a control or regulation device. A cooking compartment temperature is determined from temperature, humidity, pressure and/or flow rate of atmosphere in the compartment and/or microwave energy in the compartment. A target to 100 percentage is achieved in case of overlapping of cooking compartment temperature regions without a weight and/or a percentage rate of the target is achieved in case of overlapping of the regions with the weight. The food contains two different items of cooking, where the items are selected from a group consisting of cooked meat, roast beef, cutlet, lamb leg, crispy roasted pork, large roast, juicy steak, goose, duck, grill cockerel and fish, and from another group consisting of rice, noodles, damped potatoes, mashed potatoes, deep-fried potato wedges, potato chips, grill vegetables, damped and mixed vegetables. An independent claim is also included for a cooking equipment comprising a display device in the form of a touch-screen.

Description

The present invention relates to a method for finish cooking a food and a cooking appliance therefor.

In the non-pre-published EP 07 016 734 The Applicant describes a method of cooking a cooked item having a pre-cooking step and a finished-cooking step wherein substantially continuously a cooking degree is calculated by a defined percentage of a pre-cooking for the pre-cooking step and / or a remaining time for achieving to calculate a desired final cooking state at the end of the Fertiggar-step. This method makes it possible to achieve a compromise between the shortest possible reheating times and the best possible cooking result in a so-called finishing or regeneration of foodstuffs. If, for example, a target time is specified, to which a banquet with a large number of meals, each comprising a plurality of items to be cooked, should be finished, can with a method according to the EP 07 016 734 the food to be cooked in each case specifically vorgart, namely to a certain percentage, in order then to be cooked together in a Fertiggar step with a fixed predetermined time remaining. However, it remains unclear how an optimum cooking chamber climate can be set when preparing such foods with a large number of items to be cooked.

The determination of an ideal climate is highly dependent on the loading of a cooking chamber with food, as in the context of DE 10 2006 008 096 A1 executed for a rolling feed of a cooking chamber even with food of different Gargutart, but without the problem of a finishing process and thus the degree of cooking for starting a Fertiggarens is addressed.

The degree of cooking of a food can be determined in many ways, such as. About the cooking value or the core temperature, see in particular the EP 07 016 734 , wherein for this purpose a core temperature sensor according to the DE 199 45 021 A1 the applicant can be used. But also a determination using gas sensors, as in the WO 2006/069563 A1 the applicant described is possible.

The selection of a desired cooking degree via a visualization of selectable degrees of cooking is, for example, in the non-prepublished DE 10 2007 040 651 described in the applicant, while in the EP 1 716 795 A1 the applicant is described how a Gargutart is selectable from a variety of visualized Gargutarten.

Furthermore, from the DE 103 32 021 B3 a method is known in which the kind of a food is inputted, the thickness of the food is determined, and then a comparison of the determined thickness with a predetermined thickness threshold value is performed, and if the thickness threshold is exceeded, a required parameter of a cooking process using a cooking temperature sensor on the basis the type of food entered is determined while otherwise determining the weight of the food and determining the required parameter of the cooking process without using a cooking temperature sensor on the basis of the inputted type and weight of the food.

Of the EP 1 022 972 B1 It can be seen that the course of a cooking process depends on at least one measured value of a cooking state variable and, depending on one or more values of a derivation of the cooking state variable, the cooking process should be conducted after the time. The cooking state size may be a core temperature that indicates an internal cooking level.

The DE 10 2005 057 585 B3 deals with a decoupling of a cooking of a kernel from a cooking of a surface of a food to obtain targeted Garendzustände in the core and on the surface.

The object of the present invention is to provide a method for the final cooking of a food which, even in the case where the food is composed of at least two items, determines an ideal cooking space climate, so that finishing or regeneration of said food can also be carried out by an inexperienced person Person is allowed.

This object is achieved by a method for Fertiggaren at least one at least two different food items comprehensive food in a cooking chamber of a cooking appliance with at least one heater and / or humidifier and a control or regulating device in which the control or regulating device under access to in stored on a storage device formulas and / or predetermined table values as well as entered on an input device and / or adjusted by a first sensing device on the one hand the type of each food and on the other hand at least one characteristic of the degree of Garguts each cooking size adjusts a matched to the food cooking chamber , wherein the cooking space climate, which is determined from the temperature, the humidity, the pressure and / or the flow velocity of the atmosphere in the cooking chamber and / or the microwave energy in the oven, is selected from a range of Üb in the event of an overlap of the cooking chamber climates without weighting the same being indicated that a target is reached to 100 percent and / or in case of an overlap of the cooking chamber climates when weighting the same is displayed, what percentage of a target is reached.

It can be provided that the type of each food is selected from a first group for a main component of the food and / or a preparation, such as cooked meat, roast beef, schnitzel, leg of lamb, crust roast, roast, juicy steak, goose, duck, grilled chicken, Fish or the like, or from a second group for at least one saturation supplement of the food comprising rice, noodles, steamed potatoes, mashed potato, fried potato wedges, fries, grilled vegetables, steamed mixed vegetables or the like.

It is further proposed according to the invention that the characteristic of the degree of cooking each cooking product size is determined from the core temperature, the cooking value, the pH, the weight, the browning, the crusting, the odor, the consistency and / or the finished cooking time of the respective food ,

According to the invention, it is preferable for a variety of options to be displayed on a display device, preferably visualized and / or graphically, for selecting a type of cooking product and / or a variable that is characteristic for the degree of cooking.

It can be provided in turn that the display device for selecting a Gargutart each food of the food is displayed at least one plate having at least two areas comprising a first area for a first food and a second area for a second food, the first area for selecting the type of the first item to be cooked, preferably from the first group, and the second area for selecting the type of the second item to be cooked, preferably from the second group, in particular successively, and after activating the first and / or second area, Especially in this area, the selectable Gargutarten, in particular visualized and / or graphically displayed.

With the invention it is also proposed that the display device for selecting a characteristic of the degree of cooking of a food size for the selected Gargutart Garguts said selectable degrees, in particular visualized and / or graphically displayed.

Inventive methods may also be characterized in that at least one measurement by the first sensing device is performed to select a type of cooking product and / or a variable that is characteristic of the degree of cooking.

It can be provided that the food of the food to be cooked on a plate photographed and / or weighed, preferably before introduction into the oven, and / or at least one temperature, smell, an optical property and / or an elastic property of at least one of Gargüter over time, after insertion into the cooking chamber is or will be.

Furthermore, it can be provided that the load in the cooking chamber, in particular determined by the items to be cooked and / or the caliber of at least one food and / or the difference on the one hand the temperature, in particular the average temperature, at least one of the food items and / or Gargutträgers and on the other hand, the cooking space for the adjustment of the cooking chamber, in particular via a second sensing device, detected, displayed and / or taken into account or be.

The invention also provides a cooking device having a cooking chamber, a control or regulating device, a heating device and / or a moistening device, in which the control or regulating device is designed to carry out a method according to the invention.

In this case, a computing device, a memory device, a cooling device, a device for removing moisture, a device for supplying moisture, an operating device, an input device, a display device, a first and / or second sensing device and / or a heat storage device may be provided.

The invention again proposes that the input device is at least partially formed together with the display device in the form of a touchscreen.

Finally, the invention also proposes that the first and / or second sensing device comprise or comprise at least one optical sensor, a core temperature sensor, a weight sensor, an ultrasonic sensor and / or a gas sensor.

The invention is thus based on the surprising finding that when finished cooking, i. Finishing or regeneration of a food composed of at least two different food items an optimal climate can be calculated in the form of a mixed climate, if the type of food and the degree of cooking of the same is known. If, for example, a dish is to be prepared that includes a breaded chop as main component and potato wedges as well as grilled vegetables as saturation side dishes, the ideal mixed climate will be a hot, dry climate during the final cooking. If instead of potato wedges mashed potatoes and mixed vegetables instead of grilled vegetables are used as saturating side dishes, the cooking space climate must be moist and not too hot. Alternatively, if a breaded chop, potato gratin and broccoli are finished or regenerated, then the ideal climate again differs from the previously discussed examples.

According to the invention, the mixed climate is determined from a region of overlapping of the cooking space climate areas previously determined for each food to be cooked. For example, it is known for Schnitzel that the temperature in the cooking chamber between 160 and 220 ° C and the relative humidity in the oven should be between 40 and 50%, while it for Pommes is common that the temperature in the oven between 200 and 250 ° C and the relative humidity in the oven is a maximum of 20%. Thus, the temperature should be for a dish containing chips as a first food and a second food Pommes between 200 and 220 ° C, ie in an overlap region of the temperature ranges of the two items to be cooked, preferably 210 °. The moisture ranges of the two food items do not overlap, so now a relative humidity for said food from chips and fries is to be chosen, which represents a compromise and is, for example, 30%. The mixed climate would thus be determined by a temperature of 210 ° C and a relative humidity of 30%. However, this mixed climate does not result in 100% target achievement as a relative humidity compromise has been chosen, the corresponding percentage being assessable and displayable on a display device.

In order to be able to select the compromise as well as possible in the case where there is no overlapping of the regions of the temperature, humidity and / or flow velocity of the atmosphere stored in the cooking chamber for the various food items, the items to be cooked, in particular the items associated with a main component, Weighted according to the invention with a factor. Thus, for example, the humidity in the preparation of chips is of greater importance than in the preparation of fries, so that a weighting in the example described above can also cause the relative humidity is set at 40%, ie in the optimum range for chips is, but well above the maximum value for fries. Depending on this weighting, the percentage for achieving the targets, namely the desired cooking result for chips and chips, can then also be calculated.

It is particularly easy to enter a type of food by visualizing a food on a plate. Also, the degree of cooking can be selected via a visualization, or else be detected by means of a sensing device.

An improvement of the cooking chamber climate after initial determination of the same depending on the Gargutarten and Gargraden is possible if the amount of food and the size of the Gargutteile is taken into account. For this purpose, a load detection by evaluating the temporal behavior of the oven temperature and a caliber detection by evaluating the core temperature of said parts to be cooked over time calculated and taken into account in the determination of Garraumklimas at the beginning of a Fertiggarens.

Figur 1

eine erste Auswahlmenüebene für ein erfindungsgemäßes Verfahren; und

Figur 2

eine zweite Auswahlmenüebene für ein erfindungsgemäßes Verfahren.

Further features and advantages of the invention will become apparent from the following description in which an embodiment of the invention with reference to schematic drawings will be explained in detail. It shows

FIG. 1

a first selection menu level for a method according to the invention; and

FIG. 2

a second selection menu level for a method according to the invention.

If an operator selects a finished cooking, ie finishing or regeneration, by means of the operating device of a cooking appliance, not shown, which includes, for example, a touch screen, then the operator is requested to select the type of cooking product of each component of a food to be cooked. For this purpose, a plate 1 with three areas for three components is shown on a display device of the cooking appliance, in particular the touch screen, see FIG. 1 , Each of the three plate areas 10, 20, 30 can be activated so that a next selection menu level opens, as in FIG. 2 indicated. In this case, the first plate portion 10 may be a main component and / or a preparation, for example, large roast while the plate portions 20 and 30 are each intended for saturation supplements, such as rice and grilled vegetables.

In the example according to FIG. 2 the second plate area 20 has been activated, over which the operator can easily select a first saturation supplement from a group comprising rice, noodles, steamed potatoes, mashed potato, potato wedges and the like, for which purpose the corresponding terms in a selection area 40 appear and can be activated in this.

The touch screen represents both an input device and an output device and allows the operator to make a selection solely by touching a specific area. Thus, as soon as a food has been selected by the operator via the touch screen, for example, large roast as the main component, selected via the plate area 10, rice as the first saturation supplement selected via the plate area 20, and grilled vegetables as the second saturation supplement, selected via the plate area 30 , the respective degree of cooking of the three components is either specified by the operator, or it is determined by a first sensing device of the cooking appliance. For example, the first sensing device may include a core temperature probe to be inserted into the large roast and a structure according to the DE 199 45 021 A1 and a gas sensor array according to the WO 2006/069563 A1 ,

Thus, as soon as the type of food to be cooked as well as the degree of cooking thereof are known, an optimum cooking chamber climate for the food can be determined and set in the cooking chamber of the cooking appliance. In this case, a control device of the cooking appliance is used, which can fall back on stored in a memory device formulas and table values.

The calculated cooking space climate can be further optimized during the finished cooking, for example by taking into account the quantity of food in the cooking space, ie the load, and the caliber of the large roast. The load can be determined after loading the cooking chamber with the food over the course of the oven temperature over time, while the caliber of the large roast can be determined from the course of the core temperature of the same over time.

For obtaining desired cooking results, it is further required that the plates on which the food after a pre-cooking, which preferably has taken place separately Gargutart are served, the same temperature as the food to start the finished cooking, for example To avoid unwanted puddles on the plate, which then occurs when the plate is colder than the food and thus can condense on the plates of food leaking moisture, see in particular the DE 103 09 486 A1 and the DE 103 09 485 A1 the applicant.

The features of the invention disclosed in the preceding description, the claims and the drawings may be essential both individually and in any combination for the realization of the invention in its various embodiments.

LIST OF REFERENCE NUMBERS

1

Plate

10

plate area

20

plate area

30

plate area

40

selection area

Claims (13)

Process for the final cooking of at least one food comprising at least two different items to be cooked in a cooking space of a cooking appliance with at least one heating device and / or a humidifying device and a control or regulating device, in which the control or regulating device with access to stored in a memory means formulas and / or previously determined table values as well as on an input device entered and / or detected by a first sensing device information on the one hand the nature of each food and on the other hand at least one for the degree of cooking each food characteristic size adjusts to the food matched cooking space, wherein the cooking chamber climate, which is determined from the temperature, the humidity, the pressure and / or the flow velocity of the atmosphere in the oven and / or the microwave energy in the oven, is selected from a range of overlap of Garraumklimabereiche for each food of the food from the storage unit ausladbaren cooking space , and in the event of an overlap of the cooking chamber climates without weighting the same is indicated that a target is achieved to 100 percent, and / or in the case of an overlap of the cooking chamber climates when weighting the same, the percentage of a target is reached. Method according to claim 1, characterized in that the type of each food is selected from a first group for a main component of the food and / or a preparation such as cooked meat, roast beef, schnitzel, leg of lamb, crust roast, roast, juicy steak, goose, duck, grilled chicken, fish or the like, or from a second group for at least one saturation supplement of the food comprising rice, noodles, steamed potatoes, mashed potato, potato wedges, fries, grilled vegetables, steamed mixed vegetables or the like. A method according to claim 1 or 2, characterized in that the size characteristic of the degree of cooking of each cooking product is determined from the core temperature, the cooking value, the pH, the weight, the tanning, the Crying, the smell, the consistency and / or the finished cooking time of the respective food. Method according to one of the preceding claims, characterized in that for the selection of a Gargutart and / or a characteristic of the degree Gargrad a variety of ways on a display device, preferably visualized and / or graphically displayed. Method according to claim 4, characterized in that at least one plate is displayed on the display device for selecting a Gargutart each food of the feed, which has at least two areas, comprising a first area for a first food and a second area for a second food, the first region for selecting the type of the first food item, preferably from the first group, and the second region for selecting the type of the second item to be cooked, preferably from the second group, in particular successively, can be activated, and after activation of the first and / or second area, in particular in this area, the selectable types of food to be cooked, in particular visualized and / or graphically displayed. Cooking appliance according to claim 4 or 5, characterized in that on the display device for selecting a characteristic of the degree of a cooking product size for the selected Gargutart said Garguts selectable degrees, in particular visualized and / or graphically displayed. Method according to one of the preceding claims, characterized in that at least one measurement is performed by the first sensing device to select a Gargutart and / or a characteristic of the degree of cooking size. Method according to claim 7, characterized in that the food to be cooked is photographed on a plate and / or weighed, preferably before being introduced into the oven, and / or at least one temperature, a smell, an optical property and / or an elastic one Property of at least one of the items to be cooked over time, is recorded after introduction into the oven. Method according to one of the preceding claims, characterized in that the load in the oven, in particular determined by the items to be cooked and / or the caliber of at least one food item and / or the difference on the one hand the temperature, in particular the average temperature, at least one of the food to be cooked and on the other hand, the temperature of the cooking chamber and / or the food support for the setting of the cooking chamber, in particular via a second sensing device, detected, displayed and / or taken into account or be. Cooking appliance with a cooking chamber, a control or regulating device, a heating device and / or a humidifying device, characterized in that the control or regulating device is designed for carrying out a method according to one of the preceding claims. Cooking appliance according to claim 10, characterized by a computing device, a storage device, a cooling device, a device for removing moisture, a device for supplying moisture, an operating device, an input device, a display device, a first and / or second sensing device and / or a heat storage device. Cooking appliance according to claim 11, characterized in that the input device is at least partially formed together with the display device in the form of a touch screen. Cooking appliance according to claim 11 or 12, characterized in that the first and / or second sensing device comprises at least one optical sensor, a core temperature sensor, a weight sensor, an ultrasonic sensor and / or a gas sensor.

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